Shrimp and Veggy Stir-Fry

• 3 teaspoons cornstarch
• 4 tablespoons cold water
• 3 tablespoons soy sauce
• 3 tablespoons wine (I use Arbor Mist, its cheap and good)
• 4 teaspoons sugar
• 1 teaspoon ground ginger
• 1 dash pepper
• 1 (16 ounce) bagfrozen stir fry vegetables
• 1 12 tablespoons cooking oil
• 1 (8 ounce) bagfrozen fully cooked shrimp (Medium size, 61 to 70 Shrimp per pound)
• 1 (8 ounce) box lo mein noodles

1. In a large pot start water to cook your noodles and add noodles, cook until done to your likeing.
2. Combine cornstarch and cold water.
3. Stir in soy sauce, wine, sugar, ginger and pepper into cornstarch and water, set aside.
4. In a large saucepan cook stir- fry vegetable in oil for about 10 minutes, until the vegetables are almost done.
5. Add cornstarch mixture and shrimp to saucepan.
6. Cook on medium-low for 10 minutes or until shrimp is hot.
7. Serve with noodles.
8. If you can't find lo mein noodles, you can use spaghetti noodles.

cornstarch, cold water, soy sauce, wine, sugar, ground ginger, pepper, vegetables, cooking oil, shrimp, mein noodles

Taken from www.food.com/recipe/shrimp-and-veggy-stir-fry-88424 (may not work)